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September 14, 2009

Weekend Herb Blogging #201 - Hokkaido Pumpkin

It is the third time that I am allowed to host the Weekend Herb Blogging, that is taking big steps towards its 4th Year! A weekly blog event created by Kalyn of Kalyn’s Kitchen and now it its managed by Haalo, of Cook (almost) Anything At Least Once. I am looking forward to your entries!

Here is what you have to do: prepare a recipe using herbs, vegetables, plants, edible flowers or fruit on your own blog, and email the link over to me ( friedblogs [at] gmail [dot] com) before Sunday the 20th September.

The rules:Post about any herb, plant, fruit, vegetable or flower - read the rules to ensure that your post does qualify. Please include a link to both this post and to Haalo’s announcement post.Send an email to friedblogs AT gmail DOT com with WHB#201 in the subject line and the following details:

Emails must be received by:3pm Sunday - Utah Time9pm Sunday - London Time8am Monday - Melbourne (Aus) Timeor you can use this converter to find out the corresponding time in your location.

You can also check out who’s hosting for the rest of the year at this post and find information about hosting WHB.

Last time I hosted, it was spring knocking on our doors, and now autumn has just arrived! Markets are full with different kinds of winter squash, mais, apples, pears and other beautiful autumn fruits and vegetables. I couldn't resist buying a few of them last weekend. I picked some yellow patty pans, a butternut and a Hokkaido pumpkin. Expect a smaller bunch of squash recipes this week on my blog!

Winter squash belong to the Cucurbitaceae family and they come in a large variety in color, size, shape and taste. Pumpkins taste sweet and nutty and can be prepared in many different ways from soup to dessert. The word pumpkin originates from the word pepon, which is Greek for “large melon". The origin of pumpkins is not definitively known. The oldest evidence, pumpkin-related seeds dating between 7000 and 5500 B.C., were found in Mexico.Pumpkins contains lots of anti-oxidant vitamins A and C, as well as zinc and alpha-hydroxy-acids which helps to reduce the signs of aging. It is very rich in potassium and its intakes in magnesium and iron are not to be neglected. The bright orange flesh of pumpkin is loaded with beta-carotene. This vitamin is an important antioxidant that helps us fight free radicals. (source:wikipedia)

One member of this big family is the Hokkaido Pumpkin, that is available in two varieties: dark orange and light green. I decided to prepare a parfait from it and served it among a warm apple cider sauce.

If needed peel and (Hokkaido doesn't have to be peeled) slice pumpkin. Cook in orange juice among 50 g honey for 20-25 minutes on low heat. Puree and set aside. Bring milk with the spices to boil. Whisk egg yolks with the rest of the honey and pour hot milk into it. Take it back to the heat until it thickens, set aside to cool. Whisk in pumpkin puree and beaten cream. Fill in a form and freeze it for 5-6 hours or over night. For the sauce heat cidre with sugar and the spices, reduce half and stir in dissolved starch. Dice apple and sprinkle with lemon juice. Remove from heat and add diced apple.